Yakitori Kebabs With Chicken and Vegetables |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tasty and low fat kebabs. If you are short of time, marinate the chicken for just 20 minutes - it will still absorb a lot of the flavours. Try using a different selection of vegetables, such as yellow peppers and zucchini. Time does not include marinating. Serve with egg noodles garnished with scallions. Ingredients:
4 tablespoons soy sauce |
2 tablespoons mirin |
1 tablespoon clear honey |
1 inch piece gingerroot, peeled and finely grated |
1 garlic clove, crushed |
14 ounces boneless skinless chicken breasts, cut into 1in chunks |
4 scallions, cut into 3 pieces |
1 red pepper, deseeded and cut into 1in pieces |
Directions:
1. In a large bowl, mix together the soy sauce, mirin, honey, ginger and garlic.
2. Add the chicken and stir well. Cover and leave to marinate in the fridge for 1-2 hours or overnight.
3. Preheat the broiler to high. Thread the chicken, scallions and pepper pieces alternately, dividing them between 4 metal skewers, reserving the marinade.
4. Place the kebabs on the grill rack and brush liberally with the marinade. Cook for 10-15 minutes, turning occasionally and basting with the marinade.
5. The chicken should be cooked until the juices run clear and there is no pink meat; the vegetables should be lightly charred. Serve immediately.
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